THIS RESTAURANT IS CLOSED Azure Bistro

A pair of classically-trained French chefs has taken this bakery-cum-restaurant to new heights. Translation? Très bien fait! You'll want to hit the bakery before leaving so you can bag some of its goodies to take home.

THIS RESTAURANT IS CLOSED Azure Bistro Restaurant Review

: What once was a bakery and lunchtime café noted for its Japanese-European pastries and sandwiches now is a serious French-influenced operation given to very fine fare and exquisite desserts. François Collet, a renowned Atlanta pastry genius, handles the desserts, while his longtime colleague, Robert Guillou, ably handles chef duties. The renovated space glows with soft lighting, and the well-spaced tables ensure privacy in conversation. Sound levels are easy on the eardrum. In this setting, brunch is popular for its freshly-made soups, omelets and crab Benedict. Dinner is the best time to savor this well-managed operation. Light appetites will want to graze from the starters to share and appetizer menu, perfect tapas all. A half-dozen oysters set in ice are anointed with a zingy mignonette. A chip of ginger butter, served way too cold, adds zest to the bread. And speaking of the breads, they're all made at the adjacent bakery, and are crusty outside and tender within. The house signature crab, avocado and cilantro salad comes in three perfect little glass tumblers set on ice. Mussels in a lightly curried Thai-style broth are absolutely perfect---sweet, clean, plump and plenty to share for two. Leave room for dessert, and make sure it's something with chocolate. The wine list is not long, but it is adventurous. Bar ware is excellent, even when ordering by the glass. And wines are chosen with an eye toward pairing them with the menu. The Avery Lane Gewürztraminer from Washington State, for instance, is perfect with the mussels. But by-the-glass prices are a bit steep. The list needs a rosé or two, and more dessert wines to complement this excellent dessert menu. We'll be back for the open lobster ravioli or maybe the asparagus ravioli, most intriguing among the main dishes. And more dessert.